Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis

2021 ◽  
Vol 40 ◽  
pp. 100894
Author(s):  
Asma Ezazi ◽  
Afshin Javadi ◽  
Hoda Jafarizadeh-Malmiri ◽  
Hamid Mirzaei
Keyword(s):  
Edible Coating ◽  
Propolis Extract ◽  
Physico Chemical ◽  
Chemical Attributes ◽  
Coating Formulation

scholarly journals Physico-chemical attributes of water of Hakaluki Haor, Sylhet, Bangladesh

2016 ◽  
Vol 3 (2) ◽  
pp. 67-72
Author(s):  
Md Tajul Islam ◽  
M Mahfuzur Rahman ◽  
Hassan Mahmud
Keyword(s):  
Water Quality ◽  
Seasonal Variation ◽  
Water Samples ◽  
Water Quality Assessment ◽  
Inorganic Pollutants ◽  
Chemical Parameters ◽  
Ph Values ◽  
Physico Chemical ◽  
Significant Seasonal Variation ◽  
Chemical Attributes

Water quality assessment has been carried out in the Hakaluki Haor of greater Sylhet district during May, 2013 to February, 2014. Water samples were collected from 5 spots during 4 seasons and a total of 15 physico-chemical parameters were studied. Significant seasonal variation was observed in all seasons among physico-chemical parameters. pH values varied from 5.9 - 7.1, water temperature varied from 23.7 – 26.7OC, transference varied from 23-53 cm, TSS varied from 18.1-192 mg/l, TDS varied 25-193.5 mg/l, EC varied from 30-680 ?s/cm , DO content of water varied from 4.6 - 5.6mg/l, BOD varied from 0.2-2.614 mg/l, COD varied from 38-312 mg/l, NO3-N varied from 0.1-30.4 mg/l, NH3 varied from 0.9-2.18 mg/l, alkalinity varied from 12-42 mg/l and PO4 varied from 0.9 -13.4 (mg/l). Agricultural and inorganic pollutants have been observed as the main causes of the Haor water pollution.Jahangirnagar University J. Biol. Sci. 3(2): 67-72, 2014 (December)

scholarly journals Diel dynamics of heleoplankton in relation to some physico-chemical attributes of water in an aquaculture tank in Guwahati, Assam

2012 ◽  
Vol 4 (1) ◽  
pp. 16-22
Author(s):  
Janardan Pathak ◽  
M. M. Goswami
Keyword(s):  
Water Temperature ◽  
T Test ◽  
Total Alkalinity ◽  
Diurnal Fluctuation ◽  
Total Hardness ◽  
Numerical Density ◽  
Physico Chemical ◽  
Free Carbon Dioxide ◽  
Chemical Attributes ◽  
Positive Correlations

Diurnal fluctuation of the phytoplankton and zooplankton population (numerical densities) and the physicochemical attributes of water are studied in an aquaculture pond at Guwahati, Assam. In the 24 hour diel cycle, the phytoplankton and zooplankton show significant (t-test, p < 0.01) variation in their numerical density at an interval of 4 hours. The studied physico-chemical parameters of water included Temperature, Total Alkalinity (TA), Total hardness (TH), Dissolved Oxygen (DO), Free Carbon dioxide (FCO2) and pH are analyzed concurrently, which reveals a significant fluctuation (t-test, p< .01) in the day and night hours. Multivariate correlation analysis portrays significant and positive correlations among the total population density of phytoplankton with respect to water temperature (r = 0.845, p<0.05) and pH (r = 0.881, p< 0.01) while it maintains significant negative correlations with TA (r = -0.837, p<0.05), TH (r = -0.768, p< 0.05) and FCO2 (r = -0.830, p<0.05). However, total numerical density of zooplankton reveals positive and significant correlations with TA (r = 0.842, p< 0.05) and FCO2 (r= 0.758, p< 0.05) while it shows significant negative correlations with water temperature (r = -0.906, p< 0.01) and pH (r =- 0.912, p< 0.01).

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals Unveiling the Efficiency of Vermicompost Derived from Different Biowastes on Wheat (Triticum aestivum L.) Plant Growth and Soil Health

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 791 ◽  
Author(s):  
Zubair Aslam ◽  
Safdar Bashir ◽  
Waseem Hassan ◽  
Korkmaz Bellitürk ◽  
Niaz Ahmad ◽  
...  
Keyword(s):  
Plant Growth ◽  
Temporal Trends ◽  
Soil Health ◽  
Chemical Properties ◽  
Test Plant ◽  
Cow Dung ◽  
Aphid Infestation ◽  
Physico Chemical ◽  
Chemical Attributes ◽  
The Impact

The present study was conducted to explore the role of different types of vermicomposts (VCs) prepared from different substrates to improve soil health (physical and chemical properties) and wheat plant growth under field conditions. Different combinations of vermicompost prepared from different substrates (cow dung, paper waste, and rice straw) and inorganic fertilizers were applied in soil using wheat as a test plant. The impact of three different VCs on physico-chemical characteristics and nutrient availability in soil was evaluated to examine their efficacy in combination with chemical fertilizers. Temporal trends in vermicomposting treatments at various stages showed significant improvement in physico-chemical attributes of the VCs substrates. All the plant physiological attributes showed significant response where N:P:K 100:50:50 kg ha−1 + 10 t ha−1 cow dung vermicompost was applied. In addition, post-harvest analysis of soil not only revealed that different combinations of the vermicomposting treatments improved the soil health by improving the physico-chemical attributes of the soil. Conclusively, application of cow dung vermicompost along with recommended NPK not only improved crop yield, soil health, reduced insect (aphid) infestation but also fortified grains with Zn and Fe.

scholarly journals Polysaccharide based edible coating on sapota fruit

2016 ◽  
Vol 30 (4) ◽  
pp. 551-557 ◽  
Author(s):  
Joslin Menezes ◽  
K.A. Athmaselvi
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Chemical Parameters ◽  
Organoleptic Properties ◽  
Physico Chemical ◽  
Significant Difference ◽  
Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

scholarly journals Tying up the Loose Ends: A Mathematically Knotted Protein

2021 ◽  
Vol 9 ◽  
Author(s):  
Shang-Te Danny Hsu ◽  
Yun-Tzai Cloud Lee ◽  
Kornelia M. Mikula ◽  
Sofia M. Backlund ◽  
Igor Tascón ◽  
...  
Keyword(s):  
Polymer Chains ◽  
Side Chain ◽  
Denatured State ◽  
Cofactor Binding ◽  
Physico Chemical ◽  
Theoretical Predictions ◽  
Backbone Cyclization ◽  
Knotted Protein ◽  
Chemical Attributes ◽  
Polypeptide Chains

Knots have attracted scientists in mathematics, physics, biology, and engineering. Long flexible thin strings easily knot and tangle as experienced in our daily life. Similarly, long polymer chains inevitably tend to get trapped into knots. Little is known about their formation or function in proteins despite &gt;1,000 knotted proteins identified in nature. However, these protein knots are not mathematical knots with their backbone polypeptide chains because of their open termini, and the presence of a “knot” depends on the algorithm used to create path closure. Furthermore, it is generally not possible to control the topology of the unfolded states of proteins, therefore making it challenging to characterize functional and physicochemical properties of knotting in any polymer. Covalently linking the amino and carboxyl termini of the deeply trefoil-knotted YibK from Pseudomonas aeruginosa allowed us to create the truly backbone knotted protein by enzymatic peptide ligation. Moreover, we produced and investigated backbone cyclized YibK without any knotted structure. Thus, we could directly probe the effect of the backbone knot and the decrease in conformational entropy on protein folding. The backbone cyclization did not perturb the native structure and its cofactor binding affinity, but it substantially increased the thermal stability and reduced the aggregation propensity. The enhanced stability of a backbone knotted YibK could be mainly originated from an increased ruggedness of its free energy landscape and the destabilization of the denatured state by backbone cyclization with little contribution from a knot structure. Despite the heterogeneity in the side-chain compositions, the chemically unfolded cyclized YibK exhibited several macroscopic physico-chemical attributes that agree with theoretical predictions derived from polymer physics.

scholarly journals Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

2020 ◽  
Vol 62 (5) ◽  
pp. 730-740
Author(s):  
Eun Ju Yang ◽  
Ye Seul Seo ◽  
Muhammad Ammar Dilawar ◽  
Hong Seok Mun ◽  
Hyeoung Seog Park ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Evaluation ◽  
Plant Extracts ◽  
Physico Chemical ◽  
Chemical Attributes
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